Novel Food Grade Enzymes: Applications in Food Processing and Preservation Industries PDF
Preview Novel Food Grade Enzymes: Applications in Food Processing and Preservation Industries
Abhishek Dutt Tripathi Kianoush Khosravi-Darani Suresh Kumar Srivastava Editors Novel Food Grade Enzymes Applications in Food Processing and Preservation Industries Novel Food Grade Enzymes (cid:129) Abhishek Dutt Tripathi (cid:129) Kianoush Khosravi-Darani Suresh Kumar Srivastava Editors Novel Food Grade Enzymes Applications in Food Processing and Preservation Industries Editors AbhishekDuttTripathi KianoushKhosravi-Darani DepartmentofDairyScience&Food DepartmentofFoodTechnologyResearch Technology NationalNutritionandFoodTechnology BanarasHinduUniversity ResearchInstitute Varanasi,UttarPradesh,India Tehran,Iran SureshKumarSrivastava SchoolofBiochemicalEngineering IndianInstituteofTechnologyBHU Varanasi,India ISBN978-981-19-1287-0 ISBN978-981-19-1288-7 (eBook) https://doi.org/10.1007/978-981-19-1288-7 #TheEditor(s)(ifapplicable)andTheAuthor(s),underexclusivelicensetoSpringerNatureSingapore PteLtd.2022 Thisworkissubjecttocopyright.AllrightsaresolelyandexclusivelylicensedbythePublisher,whether thewholeorpartofthematerialisconcerned,specificallytherightsoftranslation,reprinting,reuseof illustrations, recitation, broadcasting, reproduction on microfilms or in any other physical way, and transmission or information storage and retrieval, electronic adaptation, computer software, or by similarordissimilarmethodologynowknownorhereafterdeveloped. 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The registered company address is: 152 Beach Road, #21-01/04 Gateway East, Singapore 189721, Singapore Preface Enzymesplayasignificantroleinpharma,agriculture,andotheralliedindustries.In the modern era, there is significant application of enzymes in food processing industriesandourproposedbookwillgivedeeperinsightintofoodapplicationsof enzymes. This book covers all the aspects of enzyme including its classification, kinetics, microbial production, biosynthetic pathways, commodity-wise industrial applications,anditsdownstreamprocessingstrategies.Thebroadfocusofthisbook willbeontheapplicationofvariousclassesofenzymesindairy,fruitsandvegeta- ble,cerealsandoilseeds,meatandpoultry,brewingandfoodpackagingindustries. Thefirstchapterofthisbookgivesabriefintroductionaboutenzymesclassifications andtheirkinetics.Chapters2,3,5,6,7,and8provideinformationregardingenzyme applications in different food commodities like fruits and vegetables, dairy, bever- age, and meat processing industries. These chapters also focus on different food gradeenzymebiosynthesismechanisminsimplerandillustrativeway.Besidesthat, this book will also allow the readers to understand the biosynthesis, production, optimization, and purification of certain less known enzymes such as CGTase and naringinase.Chapters9and12ofthisbookwillbegivingsomenovelinformation related to application of enzymes specifically for improvement of flavor, color, organoleptic attributes, shelf-life extension, and consumer acceptability of value- added diversified food products. Chapters 10 and 11 also cover some of the very interestingaspectsofenzymesapplicationinthefoodpackaginganddevelopmentof biosensorswhichwillbehighlybeneficialforthoseresearchersandstudentswhoare interestedinlearningthefoodsafetyissuesandindulgedinproductqualityimprove- ment. Enzymes play a significant role in the development of GM (Genetically Modified)foodproduction.Chapters13and14providedetailedinformationrelated to enzymes application in GM foods. Chapter 15 highlights the various enzyme infusion strategies adopted in the food processing industries that will enable the students and entrepreneurs to understand the basic concept of enzyme activity and stability after infusion in food. Future prospects of enzymes and their nanotechnological applications have been discussed in Chapters 16 and 17 of this book. The illustrated case studies related to certain novel enzymes will allow the academicians and researchers to broaden their knowledge and will provide an opportunity to carry out extensive research work pertaining to the applications of such enzymes. The authors contributing to this book have already done extensive v vi Preface research work in the proposed area and the contributed chapters will also be highlighting some of the salient research work already published in the reputed journals by internationally recognized authors in the proposed area. The flowchart describedincertainchapterswillprovideallthenecessaryinformationrelatedtothe production, optimization, and characterization of food grade enzymes in simpler manner. This book will not only cover the basic enzyme kinetics part but also provide information related to the efficient enzyme recovery and purification pro- cess. It also gives broad information on the factors affecting enzyme activity and stability as well as involvement of enzyme in the development of functional food combatingchronicdiseasesanddisorders. Asperoursurvey,onlyfew booksareavailable ontherole ofenzymesinfood processing although this is a prominent area of study and needs to be covered in detail.Theearlierbooksprimarilyfocusedonthegeneralenzymepropertiesandits application.However,nodeepinsightknowledgepertainingtothecommodity-wise applicationoffoodgradeenzymeshasbeenpreviouslyillustrated.Wehavetriedto coveralltheaspectsoffoodgradeenzymesincludingitsgeneralproperties,kinetics, wide application in all the food processing and packaging industries. Although numerousbooksonmedicalandtherapy-basedapplicationofenzymesareavailable inthemarket,nobooksonwiderperspectiveoffoodgradeenzymesapplicationsare available till now. The simpler language, clearly illustrated concepts, and broadly discussedcasestudiesrelatedtovariousfoodgradeenzymeswillenablethereaders to strengthen their concept and knowledge. This book will be beneficial for the facultymembers, undergraduate,postgraduate,and PhD students of Microbiology, Food Technology, Dairy Technology, Horticulture, Biotechnology, Biochemistry, andotherallieddisciplineofLifeScience.Thisbookwillalsobebeneficialtothose authors who are indulged in the research activities related to the above-mentioned subjectareassuchasfoodscience,enzymeandfermentationtechnology,bioprocess technology, and biochemical engineering. The involvement of foreign authors and editorswillprovidedeeperinsightaboutthesubjectknowledgeandwillimprovethe qualityofbookcontentmakingitreadableandacceptableatgloballevel.Ihopethe readerswillenjoyreadingthisbookandwilldevelopinterestintheareaofenzyme technology. Varanasi,UttarPradesh,India AbhishekDuttTripathi Tehran,Iran KianoushKhosravi-Darani Varanasi,UttarPradesh,India SureshKumarSrivastava Acknowledgments Iamgratefultomyco-editors,Prof.SureshKumarSrivastava,SchoolofBiochemi- cal Engineering Indian Institute of Technology (IIT), Banaras Hindu University, India, and Prof. Kianoush Khosravi-Darani, National Nutrition and Food Technol- ogyResearchInstituteofIranforprovidingtheimmensesupportincompilationof this book. I am thankful to all my authors from India, Iran, and Nigeria who contributed different chapters for this book as per their expertise. I am grateful to SpringerNaturegroupforselectingourbookproposalandpermittingustocomplete thistask.Iamthankfultoexternalreviewerswhoapprovedthebookproposalafter thoroughevaluation.IpaymysinceregratitudetoourDirectorandEsteemedDean fortheirconstantencouragement.IamgratefultomyHeadoftheDepartmentProf. DineshChandraRai,DepartmentofDairyScienceandFoodTechnology,Institute ofAgriculturalSciences,BanarasHinduUniversity,India,forhisimmensemotiva- tionandprovidingnecessaryfacilitiesrequiredforcompilationofthisbook.Iwould like to pay my sincere thanks to my parents Shri Vishnu Dutt Tripathi and Mrs. UrmilaTripathifortheirencouragementandsupport.Iwouldliketopaymysincere thankstomybelovedwifeMrs.PriyanakaUpadhyayandmykidsMasterOjasand BabyPrajulfortheirkindsupportandcooperation.Lastly,Iamthankfultoalmighty whoblessedmewiththecompletionofthistask. vii Contents 1 FoodEnzymes:GeneralPropertiesandKinetics. . . . . . . . . . . . . 1 S.M.Khade,S.K.Srivastava,L.H.Kamble,andJ.Srivastava 2 Plants-andAnimal-DerivedEnzymesandTheirPotential ApplicationinFoodProcessingandPreservation. . . . . . . . . . . . 17 MahmoudAminlari 3 RoleofEnzymesinFruitandVegetableProcessingIndustries: EffectonQuality,ProcessingMethod,andApplication. . . . . . . 65 MemthoiDeviHeirangkhongjam,KanikaAgarwal,AparnaAgarwal, andNidhiJaiswal 4 Productionofα,β,andγ-CyclodextrinGluconotransferase (CGTase)andTheirApplicationsinFoodIndustry. . . . . . . . . . 107 RizulGautamandShailendraKumarArya 5 EnzymeinMilkandMilkProducts:RoleandApplication. . . . . 139 AparnaAgarwal,NamanKaur,NidhiJaiswal,MemthoiDevi Heirangkhongjam,andKanikaAgarwal 6 EnzymesinBrewingandWineIndustries. . . . . . . . . . . . . . . . . . 165 S.PatiandD.P.Samantaray 7 EnzymesinMeat,Fish,andPoultryProductsProcessing andPreservation-I. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 183 KhadijehAbhariandHedayatHosseini 8 EnzymesinMeat,Fish,andPoultryProductProcessing andPreservation-II. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 193 SandeshSureshKarkal,AnushmaVenmarath, SureshPuthenveetilVelappan,andTanajiG.Kudre 9 EnzymesinFunctionalFoodDevelopment. . . . . . . . . . . . . . . . . 217 IranAlemzadeh,AsmaSadatVaziri,KianoushKhosravi-Darani, andPierreMonsan iixx x Contents 10 EnzymesasActivePackagingSystem. . . . . . . . . . . . . . . . . . . . . 253 AmirHeydariandNeginMahmoodi-Babolan 11 EnzymesasaToolinFoodAnalysisandFoodbornePathogen Detection. . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 265 PreethiSudhakara,JerrineJoseph,SPriyadharshini,JemmyChirsty, AlexAnand,DavamaniChristober,andAruniWilsonSanthosh Kumar 12 EnzymesinFlavorDevelopmentandFoodPreservation. . . . . . . 317 FatanehHashempour-BaltorkandParastouFarshi 13 EnzymesfromGeneticallyModifiedOrganismsandTheir CurrentApplicationsinFoodDevelopmentandFoodChain. . . 357 SenthilkumarMuthusamy,ShilpaAjit,AshaV.Nath, J.AnupamaSekar,andT.S.RamyaaLakshmi 14 CurrentApplicationsofEnzymesinGM(GeneticallyModified) FoodDevelopmentandFoodChain. . . . . . . . . . . . . . . . . . . . . . 383 NafisehSadatNaghavi,FatemehMahmoodsaleh, andMasoumehMoslemi 15 EnzymeImmobilizationandItsApplicationStrategiesinFood Products. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 411 NafisehSadatNaghavi,NazaninSanei,andMartinKoller 16 ProspectsandChallengesinFood-GradeEnzymesIndustrial Production. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 439 MusliuOlusholaSunmonuandMayowaSaheedSanusi 17 NanotechnologyandFoodGradeEnzymes. . . . . . . . . . . . . . . . . 455 ZahraBeigMohammadi,KhadijehKhoshtinat,SanazGhasemi, andZahraAhmadi About the Editors Abhishek Dutt Tripathi is an assistant professor in the Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, India. He has published more than 75 research papers and articles in journals of national and international repute. His field of specialization is food chemistry, enzyme technology, fermentation technology, and food microbiology. Hehasalsopublishedtwobooks,twomanuals,andmanybookchaptersassociated with food and bioprocess technology. He has received several prestigious national and international awards and is also serving as editor and reviewer with many internationalandnationaljournals. KianoushKhosravi-Darani (co-editor)isaprofessorattheNationalNutritionand FoodTechnologyResearchInstituteofIran.Shehasmorethan20yearsofteaching and research experience. She has published more than 125 research papers in journals of national and international repute. She is editor-in-chief of the journal AppliedFoodBiotechnologyindexedinwebofscience.Shehasreceivedanumber of prestigious awards in the field of food biotechnology. She has done extensive research work in the area of food science and technology, enzyme and bioprocess technology, and biopolymers. She has published number of books in reputed publication. Suresh Kumar Srivastava is an institute professor at the School of Biochemical Engineering, Indian Institute of Technology (BHU), India. He has more than 30 years of teaching and research experience. He has published more than 70researchpapersinjournalsofnationalandinternationalrepute.Hehasreceived number of prestigious awards from different government organizations and held prestigious positions in board of studies at different Indian Universities and also servedasmemberofdifferentadministrativecommitteesrelatedtoR&D.Hisareaof specialization in enzyme engineering, enzyme technology, food technology, and biochemicalengineering. xxii
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